You can have a bowl of cauliflower or you can have a BOWL of cauliflower! This caramelized roasted cauliflower with pomegranate glaze and lemony tahini sauce is the latter. It’s for when you want to make your meal a bit more special, a bit more flavorful, a bit more colorful, or all of the above. The recipe is full of middle eastern intrigue – as I love finding ways to incorporate my half Lebanese roots into my dishes.
This skillet russet & sweet potato hash with arugula pesto is two recipes in one – both of which are tasty on their own, and even better together! It makes a colorful and hearty brunch side dish, but can be served anytime you wish, of course. Pair it with a protein pick, like plant-based sausage or eggs, and it becomes a truly satisfying meal.
What’s better than a butter board? That’s easy – this creamy avocado board! While this is not a replacement for the classic butter board popularized by TikTok, it’s a more versatile option. You can serve and enjoy it often. It’s 100% plant-based. And, of course, this creamy avocado board is absolutely delicious! Just scoop it up with tortilla chips or fresh tortillas and repeat!
What am I eating right now? This herbed freekeh salad with avocado, pistachios and citrus vinaigrette. I’m absolutely hooked on it — it’s got so many bright flavors, contrasting textures, and yummy things going on. Another cool thing about it is that you can use this as a recipe template and make it hundreds of different ways so you can match the season or use up what you have on hand just by varying the grain and produce picks. But when in doubt, simply make this recipe as is … it’s awesome!
One of the easiest and tastiest ways to prepare tofu is by making a batch or two of these worldly roasted tofu cubes. While you can enjoy them straight from the oven, I actually prefer to divide the recipe into three jars, season them each differently, then have them available whenever I need a simple and flavorful protein pick throughout the week.